Cookbook:Chicken Soup of Puerto Rico (Asopao)

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Cookbook | Ingredients | Recipes

Chicken Soup of Puerto Rico (Asopao)
Category Chicken recipes
Servings 2-4
Time 35 minutes

Asopao (Puerto Rico)

Here an excellent dish from the 407 restaurant in Jerusalem, Israel. I'm told it was adapted from a Caribbean cookbook. Here is my best attempt at recreating it at home.

Ingredients[edit | edit source]

Procedure[edit | edit source]

Preparation time: 15 minutes, Total time: 35

  1. In a wide, shallow bowl combine flour, salt, black pepper, hot pepper, oregano and garlic. Roll chicken pieces in flour mixture.
  2. In a large kettle, melt margarine over medium-high heat. Add chicken and cook for 3 to 5 or until brown. Remove from kettle and set aside. Add a bit of white wine or grappa to deglace and pour drippings over chicken
  3. Add green pepper and onion to kettle and sauté until onion is transparent.
  4. Add rice, tomatoes, broth, and a dash of lemon juice. Stir. Salt and pepper to taste. Cover and cook over low heat for 12 minutes.
  5. Return chicken to kettle. Reduce heat to low, cover, and cook until chicken is tender. Add a bit more oregano and some chopped parsley.